Ingredients:
- Ayir Maach (River-Catfish) - 6 to 7 pieces
- Sheem (Hyacinth beans) - 15 to 16
- Sliced tomato - 1
- Chopped onion - 1 cup
- Ginger paste - 2 teaspoons
- Garlic paste - 2 teaspoons
- Coriander powder - 1 teaspoon
- Cumin powder - 1 teaspoon
- Ground turmeric - 1 teaspoon
- Chili powder - 2 teaspoons
- Fried cumin powder - 1 teaspoon
- Green chili - 5 to 6
- Chopped coriander leaves - ½ cup
- Salt - 2 teaspoons (as needed)
- Oil - ¼ cup
- Clean the fish a few times with water and set aside.
- Heat oil in a pan and brown the onions slightly.
- Add in the ginger, garlic and tomato and fry for another minute.
- Stir in the coriander powder, cumin, turmeric, chili powder and salt with 2 to 3 tablespoons of water.
- Add the fish pieces and keep stirring gently.
- If the water dries up, add a few more tablespoons of water and continue stirring.
- After 4 to 5 minutes, gently lift the fish pieces out of the pan and keep aside.
- Add the beans (sheem) into mix and stir for about a minute.
- Pour in 2 to 3 cups of water, cover and keep over high heat.
- Once the gravy starts boiling, turn down the heat to medium and remove cover.
- Add the fish back into the pan and let it simmer for a few minutes.
- Once the fish and beans become soft and tender, add in the green chili.
- Put the lid back on and cook for another 5 to 6 minutes.
- As the water starts to dry up, garnish with the coriander leaves and fried cumin powder.
- Stir and cook for another 3 to 4 minutes until the gravy thickens.
- Turn off the heat and serve hot.
1 comment:
So sorry to hear about your Mum, just discovered her site and clearly a lot of work went into producing her recipes, I hope to start trying them out, hopefully fish tomorrow.
Thank you for continuing to share.
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